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1
Chicken Filling:.
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2
In a pan, combine chicken with chicken broth, onion, 2 cloves of garlic, and 2 teaspoons salt.
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3
( I usually like to add 1/2 Tablespoons of chicken bouillon to add extra flavor to the chicken).
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4
Boil for 20 minutes.
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5
Reserve broth, set chicken aside to cool, and discard onion and garlic.
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6
Bone and shred chicken when cool.
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7
Set shredded chicken aside.
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8
Salsa Verde:.
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9
Discard husks and stems from tomatillos.
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10
Place tomatillos and serrano chiles in a pot with water, enough just to cover them.
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11
Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green).
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12
Strain tomatillos and chiles, and place in a blender with the other half of onion, 2 cloves garlic, cilantro, and 1 teaspoon of salt.
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13
Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch.
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14
Blend all ingredients until they are completely pureed.
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15
Pour salsa in a medium saucepan, and bring to a low boil.
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16
Let it cool down a bit.
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17
In a bowl, add half of the salsa verde to the shredded chicken.
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18
Taste and adjust seasonings (salt and pepper) if neccessary.
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19
Set aside.
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20
Pour oil in a frying pan, and allow to get very hot.
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21
Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil.
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22
(To save time and calories, you can brush the tortillas with oil and place them in a plastic tortilla warmer or wrap them n a towel, and microwave them at high for 30-45 seconds, or until they are hot and pliable.)
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23
Spread 1/2 cup salsa verde in bottom of a a 13x9x2-inch baking dish.
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24
Assemble the enchiladas by spooning about 1/3 cup of the chicken filling mixture in each tortilla, add grated cheese.
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25
Roll up tortilla and place in the baking dish.
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26
Continue with the rest of the tortillas.
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27
Arrange them seam sides down, crosswise in dish.
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28
Pour the remaining salsa over the top of the tortillas and sprinkle with remaining cheese and chopped cilantro.
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29
Cover and bake at 400 degrees for 10 minutes or until thoroughly heated and cheese melted.
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30
Serve with sour cream.
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31
So good!
